Thursday, March 5, 2009

CINNAMON VANILLA SYRUP

This was inspired by Craig Clark's posting on making Simple Vanilla Syrup at Craftzine and it will be a great alternative to overpriced coffee additives (although mine did not turn out thick enough to be pancake syrup as I had hoped - I need to buy a candy thermometer to be sure I get the right temperature).
The original poster noted if you make more than the above, be sure to use a candy thermometer and boil to exactly 230º.
I used the basic recipe, but added cinnamon hearts (they were on clearance for 94 cents a pound a Meijer):
  • ½ cups granulated sugar
  • 2 cups water
  • ¾ tsp. vanilla
  • 1 TBSP of Cinnamon Hearts or Red Hots
You combine cinnamon hearts and sugar
You then slowly add the water and bring to a full boil.
You then reduce the heat and simmer for about 5-6 mins.
Remove from heat and add the vanilla

Cool and pour into a container.

The original poster noted if you make more than the above, be sure to use a candy thermometer and boil to exactly 230º.

Also, a bottle with a smaller opening is recommended and not a wide mouth jar as the sugar will build up on the grooves and make it hard to seal and he even recommends using bottles with corks. Be sure the jar is sterilized before putting the syrup in it. I am storing mine in the fridge.

For packaging for a gift instead of using right away, see the original poster's link above.

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